Chia is the richest plant source of omega-3 fatty acids and contains natural antioxidants
It is available as raw material for use in Functional Foods, Nutraceuticals and Dietary Supplements. Chia’s unequaled omega-3 fatty acid stability is a result of the natural antioxidants it contains. Oxidation of food lipids is a major concern for both consumers and manufacturers. If not controlled, oxidation can produce off-flavors (typically a fishy flavor), and promotes degenerative diseases associated with aging such as cancer, cardiovascular diseases, cataracts, immune system decline, and brain dysfunction. The natural antioxidants in chia gives it an enormous advantage over all other sources of omega-3 fatty acids.